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Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages
(2020-12-31)
Increasing consumer demand for high-quality foods has driven adoption by the food industry of non-thermal technologies such as high pressure processing (HPP). The technology is employed as a post-packaging treatment step ...
Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice
(2022)
Ultrasound is a useful alternative to thermal processing that can be applied to many food products and juices to aid with enzymes and microorganism inactivation and to improve the efficiency of unit operations generally ...
Ascorbic acid and selected preservatives influence effectiveness of UV treatment of apple juice
(2017)
The influence of ascorbic acid, sodium benzoate, potassium sorbate, and sulfur dioxide on the effectiveness of UV pasteurization of apple juice and the effect of UV exposure on the stability of these compounds were evaluated. ...
Time after apple pressing and insoluble solids influence the efficiency of the UV treatment of cloudy apple juice
(2015-06)
The effects of suspended insoluble solids (SIS) concentration and particle size, and the time after apple pressing on the efficiency of UV treatment of cloudy apple juice were evaluated. Clear model solutions (formulated ...
Effect of processing on biofunctionality of selected tropical fruit juices
(2022)
This review compiles the current state of knowledge on the effects of processing using thermal and nonthermal technologies and fermentation on selected compounds in potentially health-promoting tropical fruit juices, ...
Fruit-Based fermented beverages: Contamination sources and emerging technologies applied to assure their safety
(2023-02)
The food and beverage market has become broader due to globalization and consumer claims. Under the umbrella of consumer demands, legislation, nutritional status, and sustainability, the importance of food and beverage ...
Detección de gluten en alimentos etiquetados como libres de gluten disponibles en el mercado costarricense
Gluten detection in foods labeled as gluten-free available in the Costa Rican market
(2019)
La presencia de gluten en alimentos etiquetados como libres de gluten (LG) representa una preocupación para la salud de pacientes celíacos, y personas intolerantes y sensibles a este conjunto de proteínas. Sin embargo, ...
Análisis de posibles peligros en leche materna donada. Revisión
Analysis of potential hazards in donated breast milk. Review
(2023)
La leche materna donada es un recurso
de alto valor que puede ser utilizado para la alimentación de
neonatos hospitalizados y a término, por tanto, garantizar
su inocuidad es imperativo. Esta revisión de literatura
reúne ...
Microbial safety and quality evaluation of UV-Treated, cold-pressed colored and turbid juices and beverages
(2018)
The growing demand for fruit and vegetable juice blends, with improved nutritional and sensory attributes, has prompted the industrial adoption of nonthermal processing technologies, including UV light. Limited studies ...
The effectiveness of treating irrigation water using ultraviolet radiation or sulphuric acid fertilizer for reducing generic Escherichia coli on fresh produce—a controlled intervention trial
(2021)
Aims
The aims of this study were to: (i) estimate the effectiveness of ultraviolet radiation (UV) and sulphuric acid-based fertilizer (SA), at reducing levels of generic Escherichia coli in surface irrigation water and ...